Description
When life gives you zucchini, make THIS zucchini bread! It’s so moist, has the perfect amount of sweet, and has the subtle hint of cinnamon to it. It’s so good!
Ingredients
- 1 3/4 cups (228g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 cup (56g) unsalted butter, melted
- 1/4 cup (60g) vegetable oil
- 1/2 cup (104g) sugar
- 1/2 cup (112g) packed light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/4 cup milk or applesauce (I used applesauce)
- 2 cups (240g) shredded zucchini (need 2–3 zucchini)*
Instructions
- Preheat oven to 350°F (180°C). Grease a 9×5 loaf pan very well with non-stick baking spray.
- In a medium size bowl, combine the flour, baking powder, baking soda, cinnamon and salt.
- In another large bowl, combine the melted butter, vegetable oil, sugars, eggs, vanilla extract and milk or applesauce and whisk together to combine.
- Add the dry ingredients to the wet ingredients and mix just until well combined. Don’t over-mix.
- Fold in the shredded zucchini.
- Pour the batter into the loaf pan and bake for 50-55 minutes, or until a toothpick inserted in the middle comes out clean.
- Remove the loaf from the oven and allow to cool for about 10 minutes, and then remove to a cooling rack to cool completely.
- Zucchini bread can be served warm or at room temperature. Store at room temperature, well covered or in an air-tight container. Best if eaten within 4-5 days.
Notes
I suggest grating your zucchini with a box grater. No need to peel them first. Set the grater over a bowl and grate the zucchini into it. You don’t need to blot it or squeeze out excess water.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 20.2 g
- Sodium: 170.2 mg
- Fat: 11.3 g
- Carbohydrates: 38.6 g
- Protein: 4.5 g
- Cholesterol: 49.5 mg
